appetite magazine
The Governor of El Paso
 
 
Serves: 1
Ingredients
  • 1 sausage (Longhorns uses its own Andouille sausage; we suggest a good-sized spiced sausage from your butcher)
  • 1 slice Monterrey Jack cheese
  • 50g chorizo chunks
  • 50g diced pepper
  • 1tbsp onion chutney
  • drizzle of a spicy sauce (Longhorns uses its secret Snake Oil Sauce)
  • 1 brioche bun
Method
  1. Remove the sausage meat from the skins (discard skins) and shape into a burger patty. In a hot pan with a little oil, seal the patty for 2 mins each side. Place on an oven tray and cook for 15 mins at 200C/Gas6, adding a slice of Monterey Jack cheese on top a couple of mins before the end of cooking (use a temperature probe to ensure the meat is cooked to 80C).
  2. While you wait for the burger, cook the chorizo and diced pepper in a frying pan, stirring occasionally, until they're heated through (check the core temperature of the chorizo is above 80C).
  3. Set aside. Cut the brioche in half and lightly toast. Spread 1tbsp of chutney on the bottom half. Add the burger, heap chorizo and peppers on top, drizzle some spicy sauce and add the top of the bun to complete.
Recipe by appetite magazine at https://www.appetitemag.co.uk/meat-to-the-beat/